Israeli Couscous with Roasted Vegetables

Recipe adapted from Bobby Flay's recipe and this recipe from allrecipes.

Ingredients:
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, cut into bite-size pieces
2 yellow zucchini, cut into bite-size pieces
1 bunch asparagus (about 13 spears), trimmed and cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
2 medium red onions, cut into bite-size pieces
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
8 cups Vegetable stock, heated

Directions:
1. Heat the oven to 450 degrees. In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.

2. Place the vegetables in a large roasting pan. Roast for 20-30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

3. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well.

4. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.